pie crusts topped with a layer of spiced apple slices and drizzled with a sweet glaze — a perfect baked dessert for a crowd
There is something to be said about a nice slice of pie after dinner. As far as apple pie goes, well, you just can’t get much more American than that. In fact, check out what the New York Times had to say about pie in 1902:
Pie is…the secret of our strength as a nation and the foundation of our industrial supremacy. Pie is the American synonym of prosperity. Pie is the food of the heroic. No pie-eating people can be permanently vanquished.”
This apple slab pie is very easy to make and serves a crowd. You basically make it the same way you’d make a traditional pie but it gets baked on a cookie sheet instead of a pie pan. There’s a ton of it to go around 🙂
What I like most about this pie is that it is huge, hence the name “slab pie.”
Check out what my pals over at Cool Home Recipes had to say about this recipe:
“It’s potluck and cookout season again! Someone will need to bring a dessert or two! Consider this delicious apple slab pie. You and everyone who eats it will fall in love instantly!”
1 box refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt 1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk
Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on a lightly floured surface. Roll to a 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of the pan. Crimp edges.
Mix granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
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